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To start the pastry, measure the 175 g plain flour into a bowl. Add the 75 g chilled butter, cut into small pieces, and rub it into the flour with your fingertips until the mixture looks like fine breadcrumbs.
Gradually add 2-3 tbsp cold water, mixing until it comes together to form a soft dough.
On a lightly floured work surface, roll out the dough and use it to line a 20cm/8in flan tin. Once the tin is lined, pop it into the fridge to chill for 30 minutes.
Line the chilled pastry case with foil and fill it with baking beans. Bake blind for about 15 minutes.
Carefully remove the baking beans and foil, then return the pastry to the oven for a further five minutes to help dry out the base.
For the filling, melt the 125 g butter in a pan. Take it off the heat and stir in the 125 g caster sugar.
Add the 125 g ground almonds, 1 free-range egg, beaten, and ½ tsp almond extract, mixing until combined. Pour this almond mixture into the pastry case, then sprinkle over the 50 g flaked almonds.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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